From Sandi's Recipe File - Shredded Beets and Red Cabbage with Cranberries

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"Shredded Beets and Red Cabbage with Cranberries"

Recipe Source:
October 1999 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

2 tablespoons olive oil

1 1/2 cups coarsely shredded red cabbage

1 1/2 cups peeled, coarsely shredded cooked fresh or canned whole baby beets

1/3 cup fresh or canned whole berry cranberry sauce

1 tablespoon balsamic vinegar

1 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

Preparation Instructions:

In a 10 inch Dutch oven over moderate heat, heat oil 1 minute. Add cabbage and saute, stirring occasionally, 5 minutes. Stir in the beets, cranberry sauce, vinegar, salt, pepper, allspice and cloves. Cook, covered, until tender - 10 minutes. Makes 4 servings.

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